Soup With Sausage, Savoy cabbage, Cannellini Beans and Tortellini
1 tablespoon olive oil
1/2 onion, chopped
2 garlic cloves, minced
100 grams fresh fennel bulb, chopped
1/2 teaspoon dried thyme or ½ tbs chopped fresh thyme
1/4 teaspoon dried red pepper flakes
700 milliliters water
100 grams Savoy cabbage, chopped
1/2 cup canned cannellini (white kidney beans), rinsed and drained
100 grams fresh cheese tortellini
1/4 cup grated Parmesan
Heat olive oil in a large pot over medium-high heat.
Add sausage, onion, garlic, fennel, thyme and red pepper and sauté about 10 minutes or until the vegetables are soft and the sausage is brown.
Add water and bring to a boil.
Stir in Savoy cabbage and tortellini, simmer 6-8 minutes until pasta is almost al dente (do not overcook).
Add cannellini beans, reduce the heat and simmer for about 4 minutes.
Serve topped with grated parmesan cheese.